Ingredients with Measurements:
- 4 duck legs
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1 tablespoon black peppercorns
- 4 cloves garlic, crushed
- 4 sprigs fresh thyme
- 4 cups duck fat
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Cheesecloth
- Kitchen twine
Step-by-step instructions:
1. In a small bowl, mix together the kosher salt, sugar, and black peppercorns.
2. Rub the mixture all over the duck legs, making sure to coat them evenly.
3. Place the duck legs in a large resealable plastic bag and add the garlic and thyme. Seal the bag and refrigerate for 24 hours.
4. Preheat the oven to 225°F.
5. Remove the duck legs from the bag and rinse them under cold water. Pat them dry with paper towels.
6. In a large Dutch oven or heavy-bottomed pot, melt the duck fat over low heat.
7. Add the duck legs to the pot, making sure they are completely submerged in the fat.
8. Cut a piece of cheesecloth and place it over the duck legs. Tie it with kitchen twine to keep it in place.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Cook the duck legs for 3-4 hours, or until the meat is tender and falls off the bone.
11. Remove the pot from the oven and let it cool to room temperature.
12. Once cooled, remove the duck legs from the fat and transfer them to a baking sheet.
13. Preheat the broiler.
14. Broil the duck legs for 5-7 minutes, or until the skin is crispy and golden brown.
15. Serve the confit de canard hot.
- Time:
Preparation time: 24 hours (including marinating time)
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 225°F
- Broiler temperature: High
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 800
- Fat: 70g
- Protein: 30g
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 4g
- Sodium: 2500mg
Substitutions for ingredients:
- Instead of duck legs, you can use chicken legs or thighs.
- Instead of duck fat, you can use lard or vegetable oil.
Variations:
- Add chopped herbs, such as rosemary or sage, to the marinade for extra flavor.
- Serve the confit de canard with a side of roasted potatoes or a green salad.
Tips and tricks:
- Make sure the duck legs are completely submerged in the fat to ensure even cooking.
- Use a slotted spoon to remove the duck legs from the fat to avoid breaking them.
- Save the leftover duck fat for future cooking.
Storage instructions:
- Store the confit de canard in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the confit de canard in a baking dish and cover it with foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the confit de canard on a bed of mashed potatoes or polenta.
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a full-bodied red wine, such as a Bordeaux or Syrah.
Suggested side dishes:
- Roasted potatoes
- Green salad
- Grilled asparagus
Troubleshooting advice:
- If the duck legs are not tender after 3-4 hours of cooking, continue cooking them until they are falling off the bone.
Food safety advice:
- Make sure to use a food thermometer to ensure the duck legs reach an internal temperature of 165°F before serving.
Food history:
- Confit de canard is a traditional French dish that originated in the Gascony region.
Flavor profiles:
- Rich
- Savory
- Salty
Serving suggestions:
- Serve the confit de canard as a main course for a special occasion or dinner party.
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Region: French